John Myers
Ingredients for 1 servings:
- 500 g oat flakes, fine
- 200 g desiccated coconut
- 250 g butter
- 4 eggs
- 200 g sugar
- 2 bags of vanilla sugar
- 5 tbsp coconut flour or wheat flour, approx. 50 g
- 1 bag of baking powder
- 1 pinch of salt
- n. B. Chocolate coating and desiccated coconut for decoration
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes
optionally with coconut flour or wheat flour
Heat the butter and beat until fluffy with the sugar and vanilla sugar. Then add the eggs and a pinch of salt, beat briefly, then add the coconut flour (regular flour will do) and baking powder and beat again. Fold in the oats and desiccated coconut and mix everything well. I used a large spoon for this. Preheat the oven to 180°C fan/convection oven (200°C top/bottom heat). Using two teaspoons, place the cookies on a baking sheet lined with baking paper. Leave some space between the cookies. I pressed the cookies down with teaspoons and reshaped and pressed some of them down on the baking sheet with my fingers. If they’re too loose, they might fall apart later. Bake for 12 minutes. Makes approx. 80 cookies on 3 baking sheets. Let cool and only then (otherwise they’ll fall apart) decorate with chocolate coating and desiccated coconut, if desired. So I covered some with dark chocolate and sprinkled desiccated coconut, others with just milk chocolate, and left the rest plain. We really like the oatmeal cookies with this sweetness. But if you prefer it sweeter, just add more sugar.
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